Gooseberries, Corn Tortillas & Peanut Butter

So, I had kind of a strange breakfast this morning. It was pouring rain and I wanted something rich and filling. One of the yummiest flavor combinations is peanut butter & banana!

1 banana

2 T peanut butter

1 T ground flaxseed

corn tortilla

Ok, so I know it’s odd to use a corn tortilla, but it’s the only kind of ‘bread’ that I have on-hand. And it made a pretty neat little roll-up! I spread the peanut butter on the tortilla, sprinkled the flaxseed on the peanut butter, then placed the whole banana on it and just rolled it up! It took less than 2 minutes to put together. At first, I thought I would easily eat 2 of these, but after one I felt totally satiated.

Gooseberries are new to me. I tried them for the first time just yesterday! It’s early in the season, so they’re still a little bit sour, but I don’t mind that. I went out after the rain stopped and picked some right off the bush in my garden. If you’ve never picked fresh gooseberries – beware!! These suckers are thorny, and it might be a better idea to buy them if you don’t like the sight of blood. Lol.

1/2 c. gooseberries

2 peaches

Checklist items: berries, 2 other fruits (3 out of 18 servings)

Wrap number 2 for today. For 2 simple reasons – it’s super fast & easy to throw them together, and you can use anything you’ve got lying around. Oh, and I LOVE corn tortillas!!!

This can be a one-pot meal if you start out with already-cooked rice. In that case, just add the rice after you’ve turned off the heat so that it doesn’t over-cook. If the rice is cooking at the same time as everything else, then mix just before serving.

*If you prefer to stick with a fat-free meal, just substitute tomato paste for the coconut cream and make a nice red curry instead.

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